Directions: This is not necessarily in perfect order. You'll need to multi task among the various categories of culinary crafting.

-Broil the Poblano chiles until charrred on each side. Peel charrred ends, and look at the delicious roasted peppers. Just look at 'em. Then tear the prepared peppers into the portion size you'd like present in bites of chili. I prefer mine pretty gutty, since -after roasting and peeling them- they have the consistency of a nice gooey cheese, but all the flavor of a delicious chile.-Season stew meat with some salt, cumin, and chili powder (not too much). Brown the meat, doesn't have to be fully cooked through. Drain the fat.-Chop by hand and knife the celery and onion. Sautée celery and onion with butter, salt, and black pepper, until they're semi-translucent. Don't drain a bit of it.-De-stem serranos and remove outer skin of garlic cloves. Put 'em in a food processor and mince that stuff down.-Combine all the aforementioned prepared goodness into a 6 quart or bigger crock pot, and put it on low or warm. While that is warming:-Take the dried New Mexico chiles and remove the stems. Cover them in water in a pot, bring to a boil, then reduce heat and let said chiles simmer for 15 minutes or so, till softened. Process them until they're pretty much a beautiful red chili paste. Then add it to the crock pot, along with however much chili powder, cumin, salt, etc. you prefer. Let it cook on low for 8hrs, 10hrs, whichever. This renders the meat deliciously tender.​This picture is what it looks like before it has been slow-cooked. After it cooks, it's gone too fast before I can take a picture :

That picture does very little justice to the final product. After it cooks down in a crockpot on low for several hours, the flavor from the roasted chiles permeates the whole dish. I think I know what I'm makin' for supper tonight.

OldUsedParts wrote:10-4 I had a dear departed hunting bud that would NOT eat or let you eat his chili until the next day - - - try staying in the camp house smelling that and not become a midnight chili bandit

I concur with your buddy. You're missin' out by diggin' in too early. :)